Infuse simple syrups with herbs, zest

(Simple syrups, from left, cardamom-vanilla-berry, lemon-thyme and orange-star anise have steeped overnight and are ready for straining. Larry Crowe photos/The Associated Press)

There's nothing like a cool cocktail to take the edge off summer. A perfect way to notch up a creative drink is with the plethora of fresh herbs and fruits that summer brings.

Today's Busy Cook in the Poughkeepsie Journal features a story on making simple syrups and some unique cocktail recipes using them. A simple syrup is literally just that — simply a mixture of sugar and water, a standard ingredient used by many bartenders. (I also use it to feed our hummingbird visitors!)
But you can take that simple syrup to new levels by infusing it with herbs, citrus zest and fruits. Let them steep overnight, strain and then add to either plain seltzer water, cocktails or coffees.

Here is the complete story and recipes by Alison Ladman for The Associated Press.
So gather up a few canning jars and sweeten them with a little imagination for some summer libations that are perfect for parties, poolside or simply sitting in the shade.

Basic Flavored Simple Syrup

Start to finish: 10 minutes active (plus steeping overnight)
Makes 2 to 2 1/2 cups (depending on added ingredients)

1. 2 cups sugar
2. 1 cup water

• In a small saucepan over medium, combine the sugar and water. Bring to a boil, then remove from the heat. Add flavoring ingredients (see options below), then set aside until cooled. Transfer to an air-tight jar, cover and let sit overnight.
• Use a mesh strainer to strain the syrup, discarding any solids. Return the syrup to the jar and refrigerate for up to 2 months.

Flavoring suggestions

• Chili-saffron:

1. 1 large pinch saffron threads
2. 1 jalapeno chili, chopped

• Orange-star anise:

1. 2 whole star anise
2. Zest from 1 orange

• Cranberry-ginger:

1. 6-ounce package (1 1/3 cups) dried cranberries
2. 2-inch chunk fresh ginger, sliced

• Lemon-thyme:

1. Zest of 2 lemons
2. 1 package (3/4 ounce) fresh thyme sprigs

• Raspberry-lemon:

1. Zest of 2 lemons
2. 10 ounces frozen raspberries, thawed

• Cardamom-vanilla-berry:

1. 1 vanilla bean, split and seeds scraped into the syrup
2. 6 ounces dried mixed berries
3. 6 cardamom pods, crushed

Pomegranate-Pineapple Simple Syrup

Start to finish: 10 minutes active (plus steeping overnight)
Makes about 4 cups

1. 16-ounce bottle pomegranate juice
2. 3 1/2 cups sugar
3. 6 whole cloves
4. 6 ounces dried pineapple

In a medium saucepan over medium, combine all ingredients. Bring to a boil, then remove from the heat and let cool. Transfer to an air-tight jar, cover and let sit overnight.
Use a mesh strainer to strain the syrup, discarding any solids. Return the syrup to the jar and refrigerate for up to 2 months.

Caramel-Root Beer Simple Syrup

Start to finish: 1 hour (plus cooling time)
Makes 2 cups

1. 1/4 water
2. 1 cup sugar
3. Four 12-ounce cans root beer
4. 1 vanilla bean, split and seeds scraped into the syrup

In a large saucepan over medium-high, combine the water and sugar. Bring to a low boil and cook, without stirring, until the syrup is a deep amber.
One at a time, slowly pour in the root beer. The mixture will sputter and froth. Add the vanilla bean, then bring the mixture to a simmer and cook until reduced to 2 cups. Remove from the heat and let cool. Remove the vanilla bean. Pour the syrup into an airtight jar and refrigerate for up to 2 months.

Root Beer Float

Start to finish: 5 minutes
Servings: 1

1. 2 ounces caramel-root beer simple syrup
2. 2 ounces vanilla cognac
3. 2 ounces heavy cream
4. Ice
5. Club soda or seltzer water

In a cocktail shaker, combine the syrup, cognac and cream. Fill with ice. Shake, then strain into a tall glass. Top with club soda or seltzer.

Orange Star

Start to finish: 5 minutes
Servings: 1

1. 2 ounces orange-star anise simple syrup
2. 2 ounces brandy
3. 1 ounce light rum
4. 1 ounce triple sec
5. 1 tablespoon lemon juice
6. Ice
7. Club soda or seltzer water

In a cocktail shaker, combine the syrup, brandy, rum, triple sec and lemon juice. Fill with ice. Shake, then strain into an ice-filled cocktail glass. Top with club soda or seltzer.

Tropical Shirley Temple

Start to finish: 5 minutes
Servings: 1

1. 2 ounces pomegranate-pineapple simple syrup
2. 2 ounces pineapple juice
3. Ice
4. Lemon-lime soda
5. Maraschino cherries

In a tall glass, stir together the syrup and juice. Fill the glass with ice, then top with soda and garnish with cherries.

Lemon-Thyme Iced Tea

Start to finish: 5 minutes
Servings: 1

1. 6 ounces unsweetened iced black tea
2. 2 ounces lemon-thyme simple syrup
3. 1 ounce vodka
4. 1 ounce limoncello
5. 1 tablespoon lemon juice
6. Ice
7. 1 sprig fresh thyme

In a cocktail shaker, combine the tea, syrup, vodka, limoncello and lemon juice. Add ice, then shake. Strain into a tall ice-filled glass. Garnish with a sprig of fresh thyme.

Triple Ginger Pink Limeade

Start to finish: 5 minutes
Servings: 1

1. 1 ounce vodka
2. 1/2 ounce Cointreau
3. 1 ounce ginger liqueur
4. 2 ounces cranberry-ginger simple syrup
5. 1 ounce lime juice
6. Ice
7. Ginger beer

In a cocktail shaker, combine the vodka, Cointreau, ginger liqueur, syrup and lime juice. Add ice, then shake. Strain into an ice-filled glass and top with ginger beer.

Catcher in the Rye

Start to finish: 5 minutes
Servings: 1

1. 2 ounces chili-saffron simple syrup
2. 2 ounces rye whiskey
3. Dash angostura bitters
4. Club soda or seltzer water
5. Ice
6. Saffron threads, to garnish

In a cocktail shaker, combine the syrup, whiskey and bitters. Add ice, then shake. Strain into a tumbler and top with soda. Garnish with a couple threads of saffron, if desired.

Raspberry-Lemon Rickey

Start to finish: 5 minutes
Servings: 1

1. 1 ounce raspberry-lemon simple syrup
2. 1 ounce gin
3. 1 ounce vodka
4. 1 ounce lemon juice
5. Club soda or seltzer water
6. Lemon wedge, for garnish
7. Several fresh raspberries, for garnish

In a cocktail shaker, combine the syrup, gin, vodka and lemon juice. Add ice, then shake. Strainer into a cocktail glass, top with club soda or seltzer water, then garnish with a lemon wedge and few raspberries.

Vanilla Berry Rum and Coke

1. 1 ounce light rum
2. 1 ounce vanilla cognac
3. 2 ounces cardamom-vanilla-berry simple syrup
4. Coke

In a tall glass, combine the rum, cognac and syrup. Add ice and Coke, stir gently.